OCR Text |
Show ' ' ; k , " A f c);-v ' - J Pack an Easily Carried Lunch Box (.See Recipes Below) Have a Picnic! I PACK YOURSELF a basket of fun and good eating with a well planned, easily carried picnic lunch if you plan to trek out-of-doors to have your meal, a (fTft Many will tell 2 you that picnic ff f?SOT lunches don't J Al :5; If satisfy . because ieIajiiiJ they're better (pjjjfTggPX sounding than - sty tney are eating. Others tell you i " - tijey aiWays forget for-get the salt, pepper, forks or napkins, nap-kins, while still others maintain that something always spills or is too bulky to carry easily. If you take as much care planning plan-ning the picnic lunch as you do a meal at home, it can be not only good but well balanced so that it doesn't leave you uncomfortable. With modern aids, you can pack many things in lightweight containers con-tainers that are easy to carry and spill proof, too. It's not necessary to forget anything any-thing If you have a basket or hamper ham-per that's fitted with table accessories acces-sories such as complete table settings. set-tings. Keep salt, pepper and sugar su-gar In the basket, and you won't forget them. Make a list of the menu and check off each item as you pack, and this will eUminate forgetting other essentials. SANDWICHES ARE favorites of every picnic lunch. Butter the bread thoroughly so that the filling fill-ing does not soak through. Wrap each sandwich carefully in waxed paper so it doesn't dry, and you'll enjoy them. Here are some excellent ex-cellent fillings: Banana-Pineapple Special (Makes 3 sandwiches) 1 banana 1-2 tablespoons real mayonnaise mayon-naise 1 teaspoon lemon Juice 4-6 siloes date-nut bread 6-8 pineapple chunks LYNN CHAMBERS' MENU Broiled Grapefruit Scrambled Eggs with Frankfurter Slices Shoestring Potatoes Tossed Garden Salad Berries with Cream Ambrosia Jiffy Cakes Beverage Recipe Given , Hearty Chicken Sandwich (Makes 6) 1 cup chopped, cooked chicken chick-en cup chopped celery 2 tablespoons chopped green pepper cup salad dressing teaspoon salt 6 Vienna rolls cup soft butter 6 lettuce leaves Combine chicken, celery, green pepper, salad dressing and salt. Cut rolls in half lengthwise and spread with butter. Spread chicken chick-en salad on lower half of rolls. Top with lettuce leaf, then cover with roll top. These ham and egg roll-ups are sandwich like, but require no bread. They make excellent nibbling nib-bling on a picnic: Ham and Egg Roll-tJps (Makes 3) 2 slices Swiss or American cheese 2 hard-cooked eggs, chopped 3 tablespoons real mayonnaise 1 teaspoon mustard-with-horse- radish Dash of Worcestershire sance 3 ham slices Salt and pepper to taste Cut cheese in half. Chop hard-cooked hard-cooked eggs and add mayonnaise, mustard, Worcestershire sauce and salt and pepper. Place strips of cheese on bread board and top with ham slice. Spread egg mixture mix-ture in center of ham. Roll up tightly. Wrap in waxed paper. Mash banana and mix with mayonnaise may-onnaise until of good spreading consistency. con-sistency. Add lemon juice. Spread on bread and top with pineapple. Cover with bread. Bacon-Egg Sandwich (Makes 4) 12 strips bacon, cut 4 eggs, beaten cup chopped green pepper cup finely chopped celery teaspoon salt 4 large buns Fry bacon un-1 un-1 1 '-VSH r-v m crisp. Pour off fat. Add WC if0 e g g s ve8eta- AYJ bles and salt. W Scramble mix-I mix-I if HTSFsS ture while it Li ji tfa, cooks. Serve on r v t toasted, buttered buns. Ham-Potato Sandwich (Makes 6) 6 hamburger buns cup soft butter 12 lettuce leaves 12 slices boiled ham or bologna bo-logna 1 cops potato salad 6 slices tomato, if desired Cut buns in half and spread with butter. Place a lettuce leaf and a slice of ham on each bun half. On the bottom half of each sandwich place cup potato salad and one tomato slice. Cover with top half of bun. qiHEY WHO LIKE hot food on the picnic spot will be interested to know that small size cans, eight-ounce eight-ounce size, are available now for the first time, of food favorites. To make a balanced meal, plan to have a tossed salad which can be carried in a jar or a lightweight, unbreakable bowl that comes fitted f with a cover. As m? 9 dessert you fiitS) might pack some fYr? fresh fruit and v I simple cakes, U-Vi baked in paper V I VX cups, with a i- baked on frosting frost-ing that won't get messy in transport. trans-port. TJERE is A SALAD ideal for the picnic: Tossed Garden Salad (Serves 4) 2 encumbers, sliced 10 radishes, sliced Yi cup sliced green onions 1 bunch watercress or other greens, separated v cup chopped celery H cup shredded raw carrots H cup shredded cabbage Y teaspoon salt French dressing Toss vegetables together in a bowl with the salt and French dressing. If desired, the bowl may be rubbed with a split clove of garlic. LYNN SAYS: These Picnic Tips Make Eating Fun Next supper picnic you ' have bring hot soup for a first course' . It will carry safely in your thermos You will find that hot cream soup is very welcome, especially if the other dishes are cold salads and sandwiches. Layer cakes are not easy to car-ry car-ry to picnics. Bake the cake In an oblong pan, frost, and carry in the same pan. v Cooling drinks are much in demand de-mand as picnic fare. Mix together some apricot nectar and pineapple juice with gingerale and ice cubes and place in the thermos. The beverage bev-erage will be deliciously cold and refreshing, as well as ready to serve. Chill whole melons thoroughly before be-fore taking to the picnic, and wrap in several layers of newspaper with ice. Place in dishpan or bucket for easy transport to the picnic erounds. |